I am having a little dinner party tonight (WOOT!) and was browsing some of my favorite blogs for recipes ideas and inspiration when I stumbled on yet another fantastic sounding recipe from No Meat Athlete (they are getting tons of love from me this week!). Gluten Free Carrot Macaroons. I’ll admit that it wasn’t the name that had me salivating on my monitor, but the photo. And then, after reading how incredibly EASY this recipe was - I just had to give it a try - I only slightly modified it and used coconut oil instead of canola oil (I just don’t touch the stuff).
I brought some in to work today and my co-worker literally said, “these are your best yet.” So thanks Matt and Christine for getting me some brownie points in the office and hopefully with the dinner guests. ;)
All the ingredients mushed together…
And the little macaroon balls getting oven ready…
Bear with me - I’ll post a photo of the chocolate topped final product when I get home this evening. For some reason, it didn’t load!
Here’s the recipe:
- 2 medium carrots, shredded
- 1/4 cup water
- 1/2 cup coconut oil (I love Navitas Naturals Coconut Oil)
- 2 cups raw coconut flakes
- 3/4 cup brown rice flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 tbs raw agave
- one handful of vegan chocolate chips (Whole Foods 365 brand or Tropical Source are great)
Preheat the oven to 350 degrees. Mix all the ingredients together except for the chocolate in a large bowl. Lightly grease a cookie sheet (I just rubbed on a little more coconut oil). Pat mixture into 24 balls, slightly smaller then golfballs. Place balls on pan 2 inches apart and bake for 30 minutes. Meanwhile, melt the chocolate chips in a saucepan over medium-low heat. Drizzle or in my case DROP a little melty chocolate on the top. And Voila!
{ 8 comments… read them below or add one }
Yay for you celebrating carrot cake day!! Wow those look amazing! I will have tot ry those, I am missing some ingrediaents I will have to buy!! Hope the dinne rparty goes great!! Im sure everyone will love those!! xo
hey thanks for stopping by my blog! to answer your q: siggi’s is a yogurt..they call it “icelandic style skyr.” it’s similar to greek yogurt, basically just strained nonfat yogurt- super thick! it’s also super expensive, lol! i really like it but a lot of people find it too tart. btw did you know it’s national carrot cake day? so your macaroons paid a (healthier) tribute!
I have this recipe saved! Thanks for reaffirming my suspicions that it’s delicious :)
If your goal is to cut out dairy- you can do it! There’s a non-dairy alternative for everything (I would know, I’ve tried them all)
Wow, those really do sound easy! Plus, even the nonfinished product looks good.
Adorable! :D These would be perfect for Easter, I think. Can’t wait to see them all decked out in chocolate! :D
hey! thanks for your awesome comment(: i actually DO eat peanut butter everyday! or a nut butter at least ;) thanks for this recipe- defenitly going to make this soon. i have never seen anything like it, its so unique & looks amazing. hope you have a great day xoxo soph
Oh yum! These look so good! The shredded carrots look so pretty in the batter. I can only imagine what the finished product looked like. I’ve never baked with brown rice flour before - would you use the same amount in a recipe as you would all-purpose flour? Does it make recipes a little more dense like whole wheat flour? I love your blog! It’s adorable!
I don’t like coconut but these still LOOK really good… hmmm, I wonder if it’s possible to make a coconut-less macaroon? Hehe.